CAN´T PASS UP THE FISH VENDOR

 

A find at the fish market--razor shell clams. In Spanish, they are navajas, or "pen knives."

I already had a fat chicken in my market basket, but could not pass by the fish stall without stopping to check out the day’s selection. It’s been more than a year—coinciding with, but not due to, the pandemic—that the village market has been without a fish vendor. I am thrilled to once again have fresh fish and shellfish available locally, so I invariably buy something.

On this day I found razor clams, a shellfish I’ve enjoyed at restaurants specializing in mariscos, shellfish, but never cooked myself. Prepared simply grilled on a plancha and topped with garlic-parsley aliño, they were a quick appetizer while the chicken roasted. The leftover clams and sauce made an instant pasta sauce the following day.

Razor clam shells don't close tightly, so they usually hold sand and grit. Soak them before cooking.

The clams need only one or two minutes to cook on a plancha. Any longer and the delicate flesh becomes tough. In Spain, clams such as these are often served para picar, as a shared plate before a meal.

Quick sauce--garlic, parsley and olive oil in a mini-processor.

Go ahead, pick it up with your fingers and slurp the clam right off the shell. 

My grandson said the clams were like "eating worms." He seemed to enjoy them.

Leftover clams? Cut them up and add them with their sauce to cooked pasta.

Plancha-Grilled Razor Shell Clams with Garlic-Parsley Sauce

Navajas a la Plancha con Aliño

Razor shell clams do not close up tightly. If they’re alive, protruding bits should retract when prodded. Discard any clams whose shells are open and especially heavy ones, as they may be filled with grit.

Two notes of advice: one, be sure to allow the clams to soak in salt water to cleanse them of sand and silt, and, two, do not cook them longer than one or two minutes or they become tough and chewy. 

Use a plancha—a griddle or flat grill pan—or cast-iron skillet to cook the clams.

2 dozen razor clams

Salt

½ cup coarsely chopped parsley

2 cloves garlic

¼ cup extra virgin olive oil + more for the griddle

1 teaspoon coarse salt

½ teaspoon grated lemon zest

Red pepper flakes (optional)

Wash the clams in running water. Place them in a bowl and add water to cover. Add ½ teaspoon table salt. Let the clams set at least 2 hours. Lift them out of the water and rinse again. Discard any that are open. Drain and pat them dry.

Sauce in mini-processor.

Use a mini-processor to grind the parsley and garlic. Add the oil, ½ teaspoon coarse salt, zest and red pepper flakes, if using. Process to make a smooth sauce.

Heat a plancha or cast-iron skillet and brush it with oil. Sprinkle with ½ teaspoon coarse salt and place the razor clams on the griddle in a single layer. Grill 1 minute or until the shells open. Remove the clams from the heat. Place them on a serving platter and spoon some of the parsley-garlic sauce over them. Serve accompanied by bread and remaining sauce.

Leftovers:

Remove clams from their shells. Discard the shells. Use kitchen scissors to cut the clams into pieces. Combine with leftover garlic-parsley sauce in a bowl. Cook linguine or other pasta to taste. Ladle some of the boiling pasta water over the clams and sauce. Drain the pasta and serve tossed with the clams and sauce.

More recipes with clams:

Fishermen-Style Clams (Marinera).

Rice with Clams.

Clams with Butter Beans and Saffron.